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Found 3 results

  1. Tossed a little something for supper tonight. I had a drenched rack of lamb and timing was just right. Speinkled with salt and pepper then I made a marinade of Dijon, thyme, rosemary, Parsley, garlic and olive oil. Rubbed this paste and let sit in fridge for a couple of hours. Pulled from fridge and let come to room temp.....about an hour. Cooked on my Vision at 400 direct heat for about 8-10 minutes turning once. The. I inserted my deflector and finished at 375 until it reached 145....medium rare.
  2. I bought these lamb chops today to cook for a Kamado Joe video. I have cooked lamb chops before but this sort of food is just 'out there' for me. The package contains 5 bone-in lamb chops. Total weight is 17.5 ounces. That's an average of 3.5 ounces each including the bone. There just isn't much meat on these things and I'm curious if any of you ever bother with stuff like this? If you do, on what sort of occasion would you do them? The can be made to look pretty on the plate but they need the #stillgonnabehungry tag
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